Home ›
Entities
› academia
› Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
Research article (Journal of Cereal Science, 2017) · cited 34× · AI/ML
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
Summary
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality is a scholarly article[1].
Key Facts
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality. Retrieved May 24, 2026, from https://4ort.xyz/entity/dough-and-bread-made-from-high-and-low-protein-flours-by-vacuum-mixing-part-2-yeast-activity-dough-proofing-and-bread-qu
MLA“Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/dough-and-bread-made-from-high-and-low-protein-flours-by-vacuum-mixing-part-2-yeast-activity-dough-proofing-and-bread-qu.
BibTeX@misc{4ortxyz_dough-and-bread-made-from-high-and-low-protein-flours-by-vacuum-mixing-part-2-yeast-activity-dough-proofing-and-bread-qu_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality}}, year = {2026}, url = {https://4ort.xyz/entity/dough-and-bread-made-from-high-and-low-protein-flours-by-vacuum-mixing-part-2-yeast-activity-dough-proofing-and-bread-qu}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality — https://4ort.xyz/entity/dough-and-bread-made-from-high-and-low-protein-flours-by-vacuum-mixing-part-2-yeast-activity-dough-proofing-and-bread-qu (retrieved 2026-05-24)
